Makki Di Roti
Makki translates as corn and roti translates as bread. Makki Di Roti is an unleavened bread that is made from Brar Sweet Corn Flour on a tawa or in a tandoor. It is a popular delicacy of Punjabi cuisine and is traditionally served with Saron Da Saag.
- Brar Sweet Corn Flour
- Warm water for kneading
- Heat some water in a saucepan. When bubbles start to form around the edges, turn the heat off. Water should be warm but not boiling.
- In a bowl measure 2 cups of Brar Sweet Corn Flour.
- Slowly add 1 cup of water to the dry flour and mix with a spoon so your hands don’t get burnt.
- When the mixture can be touched without burning hands, use your palms to knead the dough.
- Divide the mixture into two portions and continue to knead the dough with the palms of your hands. If necessary, add some more water.
- When both portions are well kneaded, combine them and knead them together.
- With your fingers take a small portion of the dough (paira) and roll it into a ball. Cover the remaining dough with a clean cloth to avoid the dough from drying out and getting cold.
- Finger indentations in the dough will be a guide as to whether the dough is too wet or too dry/hard. If there are no visible finger marks it means the dough is too dry/hard.
- Place a paper towel on the kitchen counter.
- Place a ball of dough (paira) on the towel and flatten out with your hands (It is recommended not to use a rolling pin). If necessary, use some dry flour to help you do this.
- When your roti is ready, carefully place it on a low heated tawa and cook your roti on a low heat.
- When the roti is cooked on one side, flip it over and cook it on the other side.
- When the roti is cooked on both sides spread some butter on both sides.
- Enjoy your hot and delicious Makki Di Roti made from Brar Sweet Corn Flour with Saron Da Saag.